This recipe for Soft Mini Focaccia Rolls is from one I saw on Giallozafferano. I actually saw the recipe a few years ago but forgot about it until now.
The recipe makes quite the softest rolls I have eaten for a long time. They are just perfect to fill for my lunch.
Now it takes a long time to make the rolls since you must proof the dough for 3 hours and then place it in the fridge for 10 hours. So it’s a two day recipe. However that doesn’t mean that there is a lot of effort. Indeed if you have a stand mixer the whole process is very easy indeed.
The original recipe had photos of the rolls which were flat with dimples. However, despite making them twice my rolls rose rather more. But that didn’t matter at all since they were simply the best.
The flour used in the recipe is Type 00. That is a grade of flour in Italy which is very finely ground. It is the type of flour used in making pasta and pizza. The protein level varies, but for my rolls I use 00 flour with about 13% protein. The protein level, of course, indicates the amount of gluten in the flour. I shoud say,though, that strong, or very strong, white bread flour will work fine too, though the rolls may not be quite so soft.
Ingredients
So let’s consider the ingredients.
Flour – As mentioned Type 00 with a high protein level is best. But you can use a bread flour instead.
Yeast – I use instant yeast, though the original recipe calls for fresh yeast, which is difficult to obtain in some places. Only a small amount of instant yeast is needed since we proof the dough for a long time.
Water – At room temperature is one of the hydration ingredients.
Milk – At room temperature is another hydration ingredient.
Oil – As is traditional olive oil is a signature of focaccia bread. Some is used in the recipe and more is used for greasing and drizzling.
Sugar – Caster or granulated sugar, just a small amount, feeds the yeast, and dough.
Salt – this draws out the flavours perfectly in the recipe and then some sea salt for the top of the rolls.
Process for Soft Mini Focaccia Rolls
I like to use a stand mixer for making the dough. However you can do it by hand, though that is more long-winded and messier too.
Simply combine the water, milk, oil, sugar and yeast together. Then add half the flour and mix to combine. Add the salt and the remaining flour and mix into a shaggy dough. Then knead the dough until it very stretchy indeed. That takes 12 to 15 minutes.
Form the dough into a ball and proof in a lightly oiled bowl for 3 hours. Then place the dough into the fridge for 10 hours.
Divide the dough into 8 equal pieces and form each into a ball. Leave them to rest for 5 minutes. Oil a baking tray. Flatten the dough into discs about 8 to 9 cm ( 3 to 3.5 inches)in diameter. Place them on the baking tray(s).
Drizzle a little oil one each disc and leave them for an hour.
Use your fingers to make indentations into the top of the dough and sprinkle sea salt on the top. Then bake the rolls a preheated oven(220C/200C Fan/430F) for about 13 minutes. Transfer them to a wire rack and let them cool before serving.
My Soft Mini Focaccia Rolls
As I mentioned my rolls rose more that the photo on the orignal recipe. Pondering on the reason for that I came up with a couple of possibilities. One was that I uses convection when baking, and maybe that was the cause. However I made a second batch using a static oven setting and the same happened. So that was not the reason.
The second potential reason was making the dimples just before baking. I have since wondered whether making the dimples in the dough prior to letting it rest for the final hour would have left the dimples intact during baking.
Whatever the reason, though, it doesn’t matter since the rolls were the softest I have ever made. They tasted fantastic too.
These rolls are perfect to fill to make a very nice lunch. They are also great with soup or as dinner rolls. They can be frozen too, if you have any left.
Another lovely recipe is Easy Cheese & Herb Focaccia.
Soft Mini Focaccia Rolls
8
servings45
minutes13
minutesKeep the screen of your device on
Ingredients
400g(2 2/3 cups, based on scooping packed flour into a 250ml cup) Type 00 flour
3g(1 tsp) instant yeast
95ml(1/3 cup + 1 tbsp) olive oil
130ml(1/2 cup + 2 tsp) water, room temperature
120ml(1/2 cup) milk, room temperature
12g(1 tbsp) caster sugar
6g(2 tsp) salt
40ml(2 tbsp + 2 tsp) olive oil for greasing and drizzling, you may not need it all
Sea Salt to sprinkle on top the the dough.
Directions
- Place the milk, water, oil, sugar and yeast into the bowl of a stand mixer, and mix to combine.
- Add half the flour and mix until combined.
- Put the salt and the remaiing flour in as well and then mix until you have a shaggy dough.
- Knead the dough for 12 to 15 minutes, until the dough is very stretchy, but still quite tacky.
- Tip the dough onto a work surface and form into a tight ball.
- Place that into a lightly oiled bowl and cover with a towel then leave it to proof for 3 hours.
- Refrigerate the dough for 10 hours.
- Tip the dough onto the counter and divide it into 8 equal pieces(about 92g each).
- Form each piece into a ball and leave to rest for 5 minutes.
- Use some of the remaining oil to grease a couple of baking trays.
- Flatten each ball of dough into a disc about 8 – 9 cm(3 – 3.5 inches) and place onto the baking tray.
- Drizzle oil on the top of the dough.
- Use the tips of your fingers to make dimples in the dough(3 rows of 3 is good).
- Leave the dough to rest for one hour.
- Preheat the oven to 220C/200C Fan/430F.
- Bake the rolls for 12 to 13 minutes until they turn a lovely golden brown.
- Transfer them to a wire rack to cool completely.